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Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors. [PDF]
Ital J Food SafThaha AH, Malaka R, Hatta W, Maruddin F.
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Journal of the Royal Society for the Promotion of Health, 1998
An evaluation of a new short HACCP course is presented as a case study involving a group of representatives from Residential Homes. HACCP awareness was assessed before and after the course. Following the course, participants were encouraged to collaborate to produce a generic HACCP model suitable for their industry sector. Work was co-ordinated by the
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An evaluation of a new short HACCP course is presented as a case study involving a group of representatives from Residential Homes. HACCP awareness was assessed before and after the course. Following the course, participants were encouraged to collaborate to produce a generic HACCP model suitable for their industry sector. Work was co-ordinated by the
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1994
HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system. It is frequently written about and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at
Sara Mortimore, Carol Wallace
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HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system. It is frequently written about and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at
Sara Mortimore, Carol Wallace
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1994
One of the first questions that will be asked within your organization is, ‘Why use HACCP?’ It is important to answer this question so that all personnel have: the same understanding of the motives behind the introduction of the system; commitment to developing an effective system.
Sara Mortimore, Carol Wallace
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One of the first questions that will be asked within your organization is, ‘Why use HACCP?’ It is important to answer this question so that all personnel have: the same understanding of the motives behind the introduction of the system; commitment to developing an effective system.
Sara Mortimore, Carol Wallace
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Méthode HACCP – Approche pragmatique
Qualité et sécurité au laboratoire, 2009Cet article decrit les 12 etapes qui constituent la sequence logique d'application de la methode HACCP (Hazard Analysis Critical Control Point), en s'appuyant sur le texte fondateur du Codex Alimentarius, qui fait aujourd'hui reference. L'HACCP est donc une methode qui permet d'assurer la securite microbiologique, chimique et physique des aliments par ...
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British Food Journal, 1992
The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation.
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The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation.
openaire +1 more source